A few years ago I stumbled upon a recipe for Fish Tacos on the America’s Test Kitchen website (yes, I’m still an annual subscriber to ATK – great online catalogue, and every recipe has been tested until perfection. I highly recommend it!)
At the time, I thought that the recipe was just fine, but over the years I have found myself coming back to a few specific components of it. I wasn’t a fan of the cooking method, but the seasoning, the slaw and the aioli worked perfectly together. With a few tweaks here and there, these fish tacos have become a regular go – to in our house.
Fish Tacos
A simple and delicious white fish taco recipe to add to your taco rotation.
Servings: 4 people
Ingredients
- 24 oz cod loin (3 or 4 pieces) or other white fish like halibut or tilapia
- 8 medium tortillas (or 12 small)
Slaw
- 1/2 small head green cabbage
- 1/4 cup cilantro minced
- 3 green onions finely sliced
- 2 tbsp lime juice
- 1 tsp olive oil
- 1/4 tsp salt
Aioli
- 1/4 cup mayonnaise
- 1/4 cup greek yogurt (or sour cream)
- 1 clove garlic minced
- 1 tbsp lime juice
- 1 tsp minced canned chipotle chile in adobo sauce *
- 2 tbsp cilantro minced
- salt and pepper to taste
Seasoning Rub
- 2 tsp olive oil
- 2 tsp minced canned chipotle chile in adobo sauce
- 1/2 tsp coriander ground
- 1/4 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp lime juice
Instructions
Make the slaw:
- Mix together all of the slaw ingredients and toss well.
Make the aioli:
- In a small bowl, combine the aioli ingredients and then season with salt and pepper to taste.
Prepare the seasoning rub:
- In a microwave safe bowl mix together all of the rub ingredients EXCEPT the lime juice. Microwave on high for about 30 seconds until fragrant. Let it cool slightly, and then mix in the lime juice (from 1/2 a lime). Spread it onto the fish.
Cook the fish:
- Cook the fish however you like (pan fry, bake, grill, etc) until it flakes easily and registers about 140 degrees on a digital thermometer. Depending on the thickness of your fish, it will cook in about 15 minutes in a 400 degree oven. I often cook my fish in a cast iron pan IN the bbq - it cooks quickly at high heat, and also keeps the fishy smell out of the house.
Heat the tortillas:
- Lightly char taco shells over a gas flame, or heat in a hot pan. Alternatively, you can wrap them in foil and warm them in the oven for a few minutes.
Assemble tacos:
- Spread the sauce evenly onto warm tortillas, top with fish and slaw. Serve with cilantro, lime wedges and some pickled onions (optional).
Notes
*Canned chipotle chile in adobo sauce is an ingredient that can add an amazing kick to so many recipes, but you only need a small amount. When I open a can, I will purée it and freeze it for future use. It lasts forever and is really easy to scoop out the amount you need.